Carrot Cake Loaf

Ingredients  

Carrot cake loaf

For the cake:

For the cream cheese frosting:

Instructions 

  • Preheat oven to 350 degrees F. Grease an 8×4 inch loaf pan with nonstick cooking spray. Set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, ginger, and cloves.
  • In a medium bowl, whisk together the oil, brown sugar, granulated sugar, eggs, buttermilk, and vanilla extract. Stir in the shredded carrots.
  • Add the liquid ingredients to the dry ingredients and stir until just combined. Do not over mix!
  • Spread the batter evenly into the prepared loaf pan. Place on the middle rack in the oven and bake for 60 minutes or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, you can loosely cover the top with aluminum foil hallway through.
  • Remove from the oven and let the loaf cool in the pan for 15 minutes. Carefully remove the loaf from the pan and let cool completely on a wire rack.
  • While the loaf is cooling, make the cream cheese frosting. Use a stand mixer or hand mixer to beat the cream cheese, butter, confectioner’s sugar, vanilla and salt together on medium speed until smooth.
  • Spread the frosting over the cooled bread. 

Recipe adapted from twopeasandtheirpod.com

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